Bookcover of Bouillabaisse
Booktitle:

Bouillabaisse

List of Raw Fish Dishes, Fish (Food), Seafood, Cuisine,

Tempor (2011-09-27 )

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ISBN-13:

978-613-8-59302-7

ISBN-10:
6138593022
EAN:
9786138593027
Book language:
English
Blurb/Shorttext:
Bouillabaisse is a seafood soup made with various kinds of cooked fish and shellfish and vegetables, flavored with a variety of herbs and spices such as garlic, orange peel, basil, bay leaf, fennel and saffron. Bouillabaisse (Occitan: bolhabaissa) is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).There are at least three kinds of fish in a traditional bouillabaisse, typically scorpionfish (fr: rascasse); sea robin (fr: grondin); and European conger (fr: congre); and it can also include gilt-head bream (fr: dorade); turbot; monkfish (fr: lotte or baudroie); mullet; or silver hake (fr: merlan) It also usually includes shellfish and other seafood such as sea urchins (fr: oursins), mussels (fr: moules); velvet crabs (fr: étrilles); spider crab (fr: araignées de mer) or octopus.
Publishing house:
Tempor
Website:
http://www.betascript-publishing.com
Edited by:
Alain Sören Mikhayhu
Number of pages:
68
Published on:
2011-09-27
Stock:
Available
Category:
Agriculture, horticulture, forestry, fishery, nutrition
Price:
29.00 €
Keywords:
List of Raw Fish Dishes, Fish (Food), Seafood, cuisine, Fisheries and Food, seafood

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